The work aims to study the best preservation method for the spicy chicken nuggets by intermittent microwave treatment combined with ginger, garlic, ginger and garlic mixed extracts. The preservation effect of ginger extract (mass fraction was 5%), garlic extract (mass fraction was 5%), ginger and garlic mixed extract (ginger extract with a mass fraction of 2.5% + garlic extract with a mass fraction of 2.5%) combined with intermittent microwave treatment (microwave treatment for 30 s, standing for 20 min, then microwave treatment for 30 s, microwave frequency of 2450 MHz, microwave power density of 4 W/g) on the spicy chicken nuggets was analyzed and compared with the shear force, springiness, hardness, moisture content, pH, TBA, NPN, TVB-N, colonies numbers and sensory assessment as the indexes during the storage of spicy chicken nuggets. The ginger, garlic, and ginger and garlic mixed extracts all could inhibit the microorganism growth and texture property deterioration of chicken meat, and better maintain the sensory quality, in which the garlic treatment group had the best preservation effects. After stored for 36 days, the shear force and hardness of the chicken nuggets in the garlic group were respectively 50.13% and 81.59% higher than the control group, and could inhibit the total number of colonies of the chicken below 4.455 lg(CFU/g). However, the spicy chicken nuggets in the control group and ginger-treat group were spoiled. With the intermittent microwave treatment combined with the garlic extract (mass fraction is 5%) treatment, the shelf life of vacuum-packed spicy chicken nuggets can reach up to 36 days under the storage condition of 4 ℃.